Mocha Mousse Recipe

Preparation

1. In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.
2. In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add ¼ cup strong coffee and whisk vigorously. Continue to add 1 tbsp strong coffee at a time until chocolate mixture becomes smooth (will still be quite thick). Refrigerate until ready to use.
3. In a large bowl, beat egg whites with 2 tbsp powdered erythritol (or ¼ cup powdered sugar), the salt and the cream of tartar until they hold stiff peaks but are not dry. This may take 10 minutes or so. Use a stand mixer if you have one.
4. In another bowl, beat cream with remaining erythritol (or remaining sugar), the vanilla and stevia (if using) until it holds soft peaks.
5. Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently. Spoon or pipe into serving dish or individual serving cups and chill at least 2 hours.